Amanote Research
Register
Sign In
Discover open access scientific publications
Search, annotate, share and cite publications
Publications by J J Leisner
Control of Beef Spoilage by a Sulfide-Producing Lactobacillus Sake Strain With Bacteriocinogenic Leuconostoc Gelidum UAL187 During Anaerobic Storage at 2 Degrees C.
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Description of Paralactobacillus Selangorensis Gen. Nov., Sp. Nov., a New Lactic Acid Bacterium Isolated From Chili Bo, a Malaysian Food Ingredient
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
Related publications
Reclassification of Leuconostoc Gasicomitatum as Leuconostoc Gelidum Subsp. Gasicomitatum Comb. Nov., Description of Leuconostoc Gelidum Subsp. Aenigmaticum Subsp. Nov., Designation of Leuconostoc Gelidum Subsp. Gelidum Subsp. Nov. And Emended Description of Leuconostoc Gelidum
International Journal of Systematic and Evolutionary Microbiology
Evolution
Ecology
Systematics
Microbiology
Behavior
Medicine
A Human Strain of Campylobacter Fetus Subsp. Intestinalis Grown at 42 Degrees C.
Journal of Clinical Pathology
Medicine
Forensic Medicine
Pathology
Characterization of Leucocin A-Ual 187 and Cloning of the Bacteriocin Gene From Leuconostoc Gelidum.
Journal of Bacteriology
Microbiology
Molecular Biology
Induction of Bacteriocin Production in Lactobacillus Sake by a Secreted Peptide.
Journal of Bacteriology
Microbiology
Molecular Biology
Technological Suitability of Lactobacillus Rhamnosus K4 Strain for Producing Probiotic Vegetable Juice
Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality
Reducing the Bloater Spoilage Incidence in Fermented Green Olives During Storage
Grasas y Aceites
Organic Chemistry
Food Science
Development of New Type Sake Using Highly Flavor-Producing Sake-Yeast (Part 2) Pilot-Scale Brewing of New Type Sake Using the Improved Yeasts
JOURNAL OF THE BREWING SOCIETY OF JAPAN
Carbonation of Rock Minerals by Supercritical Carbon Dioxide at 250 Degrees C.
Absolute Viscosity of Water at 20-Degrees-C
Journal of Research of the National Bureau of Standards
